Slow Cooker Indian Stew

This is a great stew to make when you don’t have time to cook. Just throw everything in the slow cooker and come home hours later to a comforting meal that is full of flavor. Tip: Any type of bean will work in this recipe. I use a 6½ quart slow cooker. If you have a smaller version of this appliance, simply cut the ingredients in half.

Carrie Forrest is a graduate student in public health nutrition and the author of the blog Carrie on Vegan. Through her writings, step-by-step photo guides and recipes, Carrie inspires readers to prepare plant-based recipes that are 100% delicious. Carrie firmly believes that superior health is achievable through nutritional excellence and specializes in whole-food, simple recipes that are low in added fats, sugars and salt. Find Carrie on Vegan on Facebook and Pinterest.

5 Comments on "Slow Cooker Indian Stew"

Using the listed ingredients the whole thing is about 2500 calories. As it is, this recipe is 59% carbohydrate, 10% protein, and 31% fat (fat is mostly from the coconut milk). If you added a pound of lien protein such as chicken it would be more balanced as an entree and would easily serve 6-8 people at 450-600 cal per serving.

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